Basque Style Eggplant

(1 vote)

1 medium eggplant, peeled and cut in -inch cubes
2 tablespoons flour
1/4 cup olive oil
3 sweet peppers, cored, seeded and cut in 1/2-inch squares
3 cups coarsely chopped, seeded, peeled ripe tomatoes
1 teaspoon salt
1 tablespoon minced parsley

Dredge eggplant in flour and stirfry in oil in large skillet over moderately high heat 7 minutes, or until browned. Add peppers and sauté 3 minutes, then add tomatoes and cool 3 minutes longer, stirring. Cover, reduce heat to low and simmer 15 minutes. Mix in salt and parsley and if mixture seems too liquid, turn up heat and boil uncovered, stirring, until consistency of stew. Serve with garlic bread.


Comments:

This is just like my Mom use to make. It was wonderful.
Marielle, Sarnia, Ont.


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